Arjamolho,Raw ,vegan and rustic a flavoursome recipe for the perfect summers day

The great outdoors is, of course, where it’s at for socialising these days.For a lunch in the garden,what better way to start than with a cold soup.Our go to lunch in the winter here at casa rosada is more often than not soup,but how do you counteract the heat in summer? Chill it of course.Cold soups are so hot right now.They are so easy to make and provide instant gratification. Simmer, cool,blitz and chill, and if you are short on time or patience is not your strong point,put an ice cube or two in it,all the single ladies do.
 For a simple lunch or dinner, arjamolho is raw, vegan,fresh and makes a healthy, flavoursome, and sumptuous repast that perfectly responds to the brief.When summer hits the Iberian Peninsula, everyone starts eating cold tomato soup. Spaniards, of course, prepare gazpacho — the pinkish purée that’s often served smooth enough to be drunk like a shot.I have a strong memory of my dear mother latching on to the latest trend,cookery cards, back in the 50´s. I have to say she made a decent stab at an English person´s version of Gazpacho,and not far in taste from what I have just made today.I still have the recipe she used,A Robert Carrier recipe from his International cookery card range.

These were much sought after recipes and each new set was eagerly awaited by millions of enthusiastic cooks and would be gourmets like my mother.A Carrier cookery card was as indispensable in the kitchen as the cooker itself.I digress. Meanwhile, back home across the border, the Portuguese make arjamolho, which is essentially gazpacho’s fraternal twin. The key difference is the texture, arjamolho’s being similar to a that of a chunky salsa; it’s a rustic peasant dish often served alongside other local staples such as grilled sardines.In the Algarve, arjamolho(sounds like salmorejo) is for me a filling main course and needs nothing on the side. A soup, but at the same time a main course salad.And when it comes to serving it, if you’re using it as a side dish, you can choose to portion your arjamolho into small bowls. Though you might be tempted to eat straight from the serving bowl.Like most of the best summer dishes, this one has just a few ingredients. 
Arjamolho
5 ripe tomatoes, peeled and diced
1 onion, minced

2 garlic cloves, minced
Cucumber, minced (optional)
3 tablespoons olive oil
3 tablespoons vinegar
1 tablespoon salt
Oregano (to taste)
1 loaf stale sourdough bread, cut into one-inch cubes

Place cut tomatoes in a large bowl, followed by the onion, garlic and (if using) cucumber. Lightly mash together with your hand. Season with oil, vinegar, oregano and salt. Taste and adjust if needed.

Pour about four cups cold water into the bowl until it has the consistency of a light soup. Stir. Taste again to check the seasoning.

Serve with the bread cubes, stirring them in like croutons. The goal is to have a chunky texture without letting the bread get too soggy.